This is not only my favorite Cake to enjoy, but also my favorite to make! (See my Recipe below)
Ah, the Marjolaine pastry. Just saying its name feels indulgent like you’re about to embark on a journey through a gilded Parisian patisserie. This French dessert isn’t just a pastry; it’s a symphony of textures, flavors, and culinary artistry that deserves a standing ovation. So, grab a fork, and let’s dig in—figuratively, of course—to what makes this dessert so unforgettable, when I make it, I eat and taste more than I should, especially when I cut the cake into portions, and all the cuttings come off the side during portioning!
A Slice of History
The Marjolaine was brought to life by the legendary French chef Fernand Point, often hailed as the father of modern French cuisine. Point was a visionary, blending tradition with innovation, and Marjolaine is a perfect example of this. Created in the mid-20th century, the pastry showcased precision, luxury, and Point’s ability to elevate simple ingredients into something extraordinary. It’s said that this dessert was one of his signature creations, so perfect that it’s still celebrated today as a classic in French pastry.
What’s in a Marjolaine?
The Marjolaine is essentially a multi-layered rectangular cake, but calling it “just a cake” is like calling the Mona Lisa “just a painting.” Here’s what’s inside:
- Dacquoise: Layers of nutty meringue made with finely ground almonds and hazelnuts. The dacquoise is airy and crisp, providing the foundation for the dessert.
- Praline or Mocca Buttercream: Rich, velvety, and packed with the toasty-sweet flavor of caramelized hazelnuts. This is where decadence truly begins.
- Chocolate Ganache: Smooth, bittersweet, and utterly indulgent, the ganache adds depth and richness.
- Whipped Cream (optional): Some versions incorporate lightly sweetened whipped cream for an added layer of softness.
- Nuts for Texture: Finely chopped nuts often coat the sides, adding crunch and visual appeal. (optional)
These elements are stacked and layered with surgical precision, creating a dessert that’s as much a feast for the eyes as it is for the palate.
Why the Marjolaine is Special
This dessert is a labor of love. Every component requires skill and patience, from whipping the perfect meringue to tempering the chocolate for the ganache. The combination of flavors—nutty, creamy, chocolaty—and the interplay of textures make it a masterpiece of contrast and harmony.
It’s also a dessert with a sense of occasion. You don’t just whip up a Marjolaine for Tuesday night—this is a dessert for celebrations, a centerpiece for gatherings, or a treat for when you’re feeling particularly French.
Dare to Bake It? Or Leave It to the Pros?
For the bold and brave home bakers out there, making a Marjolaine is the ultimate test of your pastry skills. You’ll need a steady hand, a good dose of patience, and possibly a backup dessert in case things don’t go as planned. But if you nail it? Instant pastry legend status.
If baking isn’t your forte, no shame in seeking out a professional. A well-crafted Marjolaine can be found in high-end patisseries, and it’s worth every euro (or dollar, or franc).
A Final Bite
The Marjolaine pastry isn’t just dessert; it’s an experience, a celebration of the artistry and precision that defines French cuisine. Whether you’re savoring it in a Parisian café or attempting to recreate it at home, it’s a dessert that leaves an impression. Bon appétit!
- 8 ounzes lightly toasted, mixture of Hazelnuts and Almonds
- 2 tbls white flour sifted
- 1 3/4 cup sugar
- 8 each eggwhites approx. 5 1/2 ounzes
- 1/2 tsp lemon juice
- 8 ounzes heavy cream
- 2 tbls sour cream
- 1/2 cup sugar
- 4 ounzes water
- 1 each egg, whole
- 3 each eggyolks
- 4 ounzes sweet butter room temp-soft
- 1 1/2 ounzes espresso coffee
- 10 ounzes semi-sweet chocolate (210 gr.) 50-64% - chopped finley
- 1/2 ounze sweet butter (15 gr.)
- 10 fl.ounzes heavy cream. (320 ml.)
- 2 tbls sugar
°Grind the nuts in the food processor, together with the flour & sugar (hold back 2 tbls. sugar)
°Whip the egg whites & lemon juice to soft peaks, add the saved 2 tbls. sugar slowly, then whip until stiff, shiny peaks.
°Fold in the ground nuts gently by hand!
°Spread onto a parchment lined half-sheet pan, and bake at 300F. (148 C.) until golden brown.
°Remove form the oven and let cool
°Whip the heavy cream together with the sour cream unti stiff
°Set aside
°Boil sugar & water until bubbles are big & thick
In the meantime....
°Whip the whole egg, and the yolks until emulsified, very bright in color, now add the thick, bubbly sugar syrup slowly to the emulsified eggs. Whip on medium high speed, until cool the the touch.
°Now beat in a piece at the time of the soft butter, whipping slowly but steady.
°Now fold in the the espresso
°Set aside
°Heat the heavy cream in a small pan, do not boil
°Place the chopped chocolate, butter and sugar in a stainless steel bowl, pour the hot cream over it and whip until smooth.
°Set aside to chill
°Place the assembled cake in the refrigerator for at least 3 -4 hours, before cutting
*The tricky part is to cut the Gateaux, you can assemble the cake, whole, the size of the sheet pan or baking tray, and then cut it with a sharp serrated knife, the size you prefer.
*Assembling the cake the size of the baking pan, means less waste when you cut it into sections.
1. Bottom Layer = Nut Merengue
2. Mocca Buttercream
3. Nut Merengue
4. Cream/Sour cream mixture
5. Nut Merengue
6. Chocolate Ganache
